Directions:

Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot

Stovetop: Cover and cook on low for 8 hours

Pressure Cooker: Place all ingredients in cooker, lock cover, bring up to high pressure, reduce heat and cook 5 minutes, then all the pressure to release naturally

Strain through a large seive and store in quart or pint containers in the fridge or freezer

Recipe Tips:

Put all the soup stock ingredients in the crockpot before you go to bed, and produce gourmet soup stock while you sleep. Simple!

Use this tasty crockpot soup stock in almost any recipe where you'd use plain boring water - making soups, cooking grains, in sauces and gravies, or on it's own as a broth.

Double the recipe, and store it in the fridge or freezer so you always have some on hand.

The carrot and celery are essential, but any other ingredients you don't have, no worries, just leave them out.

This may seem like a lot of veggies for 1 quart soup stock, but you want deep flavor.

Recipe Comments:

I've been vegetarian for over 30 years and I have tried a zillion veggie stock recipes. Your recipe with whole coriander, kombu, thyme, parsley and veggies is the best ever. I cook every day and I make a ton of soups (I fancy myself a soup queen!), and it is the best base. I don't add onion or garlic so it is very flexible, but I make it three batches at a time and freeze it, and I am never looking back. THANK YOU!!!! - Deanna M.